Fast & Easy Chicken Teriyaki

 P | LF | SF | DF | K

How It's done:


1/2 cup soy sauce
2 tbsp water
2 tbsp rice vinegar
1/4 cup light brown sugar
3/4 tsp garlic powder
1 tsp cornstarch
500g-700g chicken breast, cubed


Add all the teriyaki sauce ingredients to a small saucepan and whisk until combined. Cook over low heat until the sugar is dissolved. Continue whisking slowly until small bubbles form and the mixture thickens. Remove from heat and allow to cool. When the sauce is cool, transfer it to a clean bowl (reserving 6-8 tbsp for later) and add the chicken pieces, ensuring they are thoroughly coated before allowing to marinate in the fridge for 2 hours or overnight. Soak the bamboo skewers in water for 30-45 minutes before threading the chicken onto the bamboo sticks. Preheat the grill and cook the chicken on each side and until it is cooked through. Brush the cooked chicken with the reserved teriyaki glaze and serve with salad and grilled veggies.

Cooking Time

2 hours+